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Mini Barbecue Hasselback Potatoes

Preparation 10 Cook Time 25 Serves 4     adjust servings

These roasted potatoes are bursting with barbecue flavor!


  • 1 pound new potatoes
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons brown sugar
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder


Preheat oven to 400 degrees. Wash and dry the potatoes. Cut slits into each potato stopping short of cutting all the way through. Space the slits about ⅛ inch apart. Add the potatoes to a large bowl and coat with olive oil. In a small bowl, stir together the chili powder, brown sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and toss gently to coat. Bake the potatoes with the slits facing up for 25 minutes or until the potatoes are tender and soft. Serve hot.

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